This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
2 - 10.75oz. cans Campbell's cream of mushroom soup
1 cup milk
2 cups frozen peas
2 - 12oz. cans tuna (drained)
4 cups of hot (cooked) medium egg noodles (cooked according to package directions)
2 slices of bread broken in bite sized pieces
1 TBSP melted butter
Stir milk, peas, soup, tuna and noodles together in a bowl using a spoon. Pour into greased 3 qt. casserole. Add bread crumbs to the top. Sprinkle the melted butter over the top of the bread crumbs. Bake at 400 degrees for 30 minutes.